It seems a co-incidence that my first post was when I moved into New Jersey. And now that I have restarted it's time to move on....
We relocate back to India in a month's time. This has brought mixed feelings in me a part of me wants to stay back for some time and on the other hand I rejoice in the return.
Five years in this country, during which we have stayed in quite a few places - Arizona, California, Michigan, Virginia and last New Jersey. Each of the places so different from the other, giving beautiful memories to treasure.
My thoughts are similar to the ones I hear from people considering a return to India. That it is our country, we would be with our countrymen (and women), proximity to family, familiar places, etc. For me a big plus is the freedom to work with the employer you want without restrictions of visa and stuff. It's like having shackles taken off my feet.
On the other hand this country has given and taught me a lot. To loosen up a bit, the independence, budget living, consumerism :)
The mammoth task of packing now remains......
Thursday, January 6, 2011
The other day, I tried Chef Sanjeev Kapoor's recipe for the malvani chicken in green masala and it turned out really well. I did tweak it a little like adding only 1 black elaichi, not marinating the chicken (that was because I did not have the time) and using canned coconut milk.
Kombdi Hirwa Masala (chicken in green masala)
The recipe I followed:
Chicken breasts - 2
Oil - 3 tbsp
Bay leaf - 1
Green elaichi - 3
Black elaichi - 1
Cumin seeds - 1 tsp
Cinnamon - half inch piece
Cloves - 3
Onions - 2 chopped
Malvani garam masala - 1tsp
Coconut milk canned - 5 tbsp
Salt to taste
Coriander leaves for garnishing
Grind to a paste:
Coriander leaves - 1 bunch
Fresh coconut scraped - half cup
Ginger - 2 inch piece
Garlic - 6 pods
Green Chillies - 6
Cut chicken breasts to medium sized pieces and wash and clean and keep aside.
Grind the coriander leaves, coconut, ginger, garlic and green chillies with little water to a fine paste.
Take oil in a pressure cooker and heat till hot. Keep the flame on medium heat, add the bay leaf, green elaichi, brown elaichi, cumin seeds, cloves and cinnamon stick till fragrant. Then add the onions and saute till soft and translucent. Lower the flame and add the ground green masala and fry till the oil starts to separate. Add the chicken pieces and stir-fry for about 5 to 10 minutes, add salt at this stage. Add about a cup of water and mix well and close lid and let it cook on low flame till the chicken is cooked. Open lid and add little water if you want a little gravy. I liked this dish with little gravy which was really thick. I added half tsp of chilli powder at this stage because I wanted it a little more spicy but you could avoid it.
Add coconut milk and the malvani garam masala and heat through, don't let it bubble over. Garnish with coriander leaves and this dish is ready to be served. I loved having mine with chapatis and later with rice.
If you have the time, marinate the chicken like the original recipe calls for - grind ginger and garlic, add salt and marinate the chicken for half hour. In which case only grind the coriander, coconut and green chilli for the green paste.